Golden Spring Rolls

Who doesn't love crispy golden spring rolls? Try out this fabulous recipe by Woon Heng.


  • 1 package of spring rolls wrapper, thaw based on package instructions⁣
  • 4-5 cups of shredded cabbage⁣
  • 2 cups of shredded purple cabbage⁣
  • 16oz firm tofu, cut into strips⁣
  • 10 caps mushrooms, sliced⁣
  • 2 carrots, shredded⁣
  • 1 teaspoon stir fry sauce (recipe; see highlights)⁣
  • oil for frying & salt to taste⁣
  • cornstarch slurry to seal the wrapper ⁣


  1. Place shredded cabbage in a big bowl, then using your fingers, massage in 1 teaspoon of salt, set aside for 15 mins. Repeat the same step with purple cabbage.
  2. Meanwhile, in a heated nonstick pan, pan-fry tofu until golden brown, season with a pinch of salt. Place tofu in a bowl & set aside.
  3. Using the same pan, sauté mushrooms in 1 teaspoon oil & season with sauce.⁣ After 15 mins, drain cabbages & squeeze out as much liquid out as possible.
  4. Wrap your filling in your spring roll wrappers, the same way you would for a burrito. Use the cornstarch slurry as a glue to seal.
  5. Shallow pan-fry/deep fry spring rolls until golden brown. Alternatively, brush oil on spring rolls & bake them at 495F until crispy, flipping halfway.
  6. Serve with a side of lime chilli sauce.⁣

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